“Who made the chocolate cookies with the hidden cherries?????”
Why, that was me!
Let me rewind. Last Thursday evening I went to a cookie party at my lovely aunt Terrie’s house. Everyone brought three dozen of their cookies of choice. We all set out our cookies and admired everyones’ work. Then we formed a conga line (quite literally due to my aunt Andrea!) and went around the kitchen taking two of each different type of cookie and putting them in our own cookie boxes to take home.
A sweet tooth’s dream.
I have a big italian family, so there were many people at this feast of sugar, so most of the cookies, aside from my sister’s super-creative melting snowman cookies (ummm…cutest cookies EVER…definitely deserved best in show!), went pretty anonymous.
That is why I was ecstatic when I received an e-mail from my auntie on Friday demanding, “Who made the chocolate cookies with the hidden cherries?????”
Me me me me me me me me me me me!!!
They were not the prettiest cookies there. Definitely not. They were just brown blobs. The icing was brown and crackly instead of smooth and beautiful looking. The cookie part itself looked dull and not at all enticing. They probably appeared overdone, although they were not. Somehow though, someone was not afraid to bite into one, and that is when the surprise was revealed…
…a maraschino cherry!
You all know that I am not creative in the kitchen, so I cannot take credit for the recipe…I can only take credit for recreating a much uglier version, but still just as good.
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 1 (10 ounce) jar maraschino cherries, drained, reserve juice
- 1 (6-ounce) package semisweet chocolate chips
- 1/2 cup sweetened condensed mil
- In a large bowl, combine flour, cocoa powder, salt, baking powder and soda, blending well; set aside. In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended. With hands, shape dough into one inch balls; place on ungreased baking sheet. Press down center of dough with thumb. Drain maraschino cherries well, reserving juice. Place cherry in the center indention of each cookie.
- In small saucepan combine chocolate pieces and sweetened condensed milk; heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice. Spoon about 1 teaspoon of the topping over each cherry, spreading to cover cherry. If frosting seems too thick, thin with a little more cherry juice. Bake at 350° for 10 minutes, or until done. Remove to wire rack to cool.
I’ll admit it. I forgot to add the salt…but what difference can 1/4 of a teaspoon make, right? And at first my dough was too sticky so I just added an unknown amount of more flour. I was confused at the fact that you put on the frosting before you baked the dough, and I almost didn’t do it…but then I remember what usually happens when I make up my own directions in the kitchen. Maybe all these little facts contribute to the overall less than appealing aesthetic of the little cookies…
…but at least they tasted delicious!
Thank you to all those who braved my cookies and then actually loved them. I do believe I am going to make them again!